Hasselback Potato

Hasselback Potato
Hasselback Potato

 

 

Potato in any form is always a favorite and baked potato can tempt you anytime. Hasselback potato can serve as a whole meal whether be for breakfast or dinner. Russet potato is ideal although it can be baked with other varieties too.

Hasselback Potato or Potato à la Hasselbacken (Swedish: Hasselbackspotatis) are a type of baked potato (Swedish), where the potatoes are about halfway cut through into thin slices; butter, breadcrumbs, and almonds are added on top of the potatoes. It was created in 1953 by Leif Elisson from Värmland, which was trainee chef at restaurant Hasselbacken on Djurgården in Stockholm  [Wikipedia].

Ingredients

  • Russet potatoes  2 or medium-sized potato 4
  • Unsalted butter (melted) 2 tbsp (optional and I preferred to use only oil)
  • Olive oil 2  tbsp
  • Sea salt  1 tsp
  • Freshly ground black pepper   ½ tsp or to taste
  • Chilli flajes 1 tsp
  • Fresh herbs or dried herbs 2 tsp
  • Shredded cheddar cheese and Parmesan cheese 1 tbsp each
  • Sour cream   2 tbsp (optional)
  • Chopped chives   2 tsp

Method

  • Preheat the oven to 220ºC/200ºC  (400 or 420ºF).
  • Use a sharp knife to cut slits into the baking potatoes. These should be  about 1/8 to ¼”apart, stopping about ¼ inch from the bottom apart and go about two-thirds of the way through the potato. To ensure  that the slits do not go all the way through (otherwise the potato will fall apart) place the potato between two ladles or chopsticks as shown while slicing

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  • Take the oil and half the butter  in a bowl and add the pepper, chili flakes, chives, and salt. Mix to give a smooth suspension
  • Brush the bottom of a baking tray with the melted butter or oil and transfer the potatoes to the tray. Dribble the potatoes with the spiced oil and place the tray into the oven and cook for 1 hour (exact cooking time depends on the size of potatoes used). About every 20 minutes use a pastry brush to baste the potatoes in the butter and olive oil mix that they placed in. When basting,  the ends may get quite crispy. To stop this, after 40 minutes wrap the ends carefully in a small square of aluminium foil.
  • After 40 minutes baking drizzle the potatoes with the remaining butter. Return to the oven and bake for another 25 to 35 minutes, or until nicely browned. Sprinkle the cheese and some breadcrumbs and bake for another 5 minutes.
  • Check with a knife or fork to make sure they are soft in the center.
  • Remove from oven and serve with cream.

Chef’s Note

  • To prevent browning of potatoes keep them in a  bowl of water till all potatoes are ready.
  • It is fine to bake the potatoes in the skin but if they are too thick it will be a good idea to peel the potatoes.
  • Often slices of cheese or butter are placed between the slits in the potatoes to get droolicious bake

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Vegetable Stew (4 Servings)

veg stew

A healthy simple Keralite dish that goes well with Aappam, dosai or even idly. G prefers it with rice and I normally make it with Jeera rice or plain peas rice.

Often known as Ishtu in many parts of Kerala, this dish can be made with potatos alone.

Ingredients

Cauliflower  (cut to small florets)  2 cups

Potato  (2 medium-sized) cut to small cubes after peeling

Fresh peas  (shelled) 1 cup

Onion 2 (medium-sized)

Green chillies  3 slit

Salt 1 tsp

Sugar ½ tsp

Coconut oil 1 tbsp

Coconut milk 1 cup

Curry leaves from 2 or 3 sprigs

For the spice bag

Pepper corns crushed  1 tsp (about 15)

Cinnamon 2″ piece

Cloves 5 or 6

Ginger grated 1 tsp

Bay leaves 2

Method

  • Crush all the spices mentioned coarsely in a mortar with pestle and make a spice bag with them.
  • Add ½ cup water to pressure pan and add the salt n sugar to water. Transfer the cut vegetables to the water in the pan and place  the spice bag and chillies among the vegetables. Place a small plate on top of the vegetables and place the onions on the plate. Close the pan and pressure cook the vegetables for two whistles.
  • Mash  the cooled onions or puree as per preference. I prefer to puree them.
  • Heat oil in a pan and saute the onion puree for a minute or two. Transfer the cooked vegetables (after removing the spice bag) to the pan and add a little water if too thick. If you are using freshly extracted coconut milk, add thin coconut milk from second extraction instead of water.
  • When it starts boiling add thick coconut milk and leave on low flame for two or three minutes. As soon as it starts boiling  garnish with curry leaves and switch off the flame. DO NOT boil after adding coconut milk.

Chef’s Note  If you like other vegetables such as carrot, beans or bell pepper you can add the same to the mix of vegetables and pressur cook.

  •  Similarly if like to get the crunchy feel of onions, you can slice them thin and saute them instead of pureeing and saute in oil  before  adding veggies.

Aloo Roast I (3 servings)

Potatoes  ½ kg

Mustard seeds 1 tsp

chana dal 1 tbsp

Cooking oil 2 tbsp

Ingredients for spice mix

Turmeric powder ½ tsp

Red chilli powder 1 tsp

Cumin powder ¾ tsp

Coriander powder 1 tsp

Amchur 1 tsp or curds 1 tbsp

Slat 1 tsp

Rice flour/gram flour(besan) 1 tbsp

Method

  • Boil the potatoes in water till cooked and dice the peeled potatoes into ½” pieces.
  • Transfer all the ingredients for the spice mix in a wide bowl and add a spoon or two of water to make a semi-liquid paste. Add the diced potatoes to the mix and coat them well with the spice mix using a wooden spatula.
  • Let the mix marinate for about 10 minutes.
  • Heat oil in a wok and let the mustard seeds crackle. Lower the flame and add chana dal and wait for it to turn golden in color. Transfer the marinated mix from the bowl and cook on low flame for the curry to turn crisp.
  • Garnish with curry leaves.

Chef’s note

If you like to flavor with onions, add finely diced onion (medium-sized) to the tempered mix and saute till transparent. Add te marinated mix after sauteing.

While boiling the potatoes add ½ tsp of salt to the water.

Aloo-Mutter-Paneer (6 servings)

Ingredients

Potato ½ kg tsp

Paneer  200 g

Shelled peas 1 cup

Onion  3 (medium-sized)

Tomato 3 (Indian size big)

Ginger-Garlic paste 1 tbsp

Amchur 1 tsp or 2 scales of tamarind (soaked)

Chilli powder 1½ tsp

Cumin powder 1 tsp

Coriander powder 1 tsp

Turmeric powder ½ tsp

Garam masala powder 1 tsp

Salt  1 ¼ tsp or to taste

Oil  2 tbsp

Finely diced coriander leaves  2 or 3 tbsp

Method

  • Peel the potatoes and after washing cube them into 1″ pieces.
  • Cube paneer also into 1″ pieces.
  • Make make a paste of onion in the blender along with tamarind. (In case of preference for amchur skip tamarind and add amchur along with the other spices).
  • Puree the tomatoes and set aside.
  • Heat oil in a wok and let the cumin seeds splutter. Add the onion paste, ginger-garlic paste and saute till the raw smell is gone. Keeping a low flame add all the spices (except garam masala powder)and salt. Saute for a minute or two and add tomato puree.
  • When the mix thickens and starts giving out oil, add potatoes and pressure cook for one whistle.
  • When the cooker is ready to be opened, add paneer pieces and shelled peas and cook for minute or two till the peas are done.
  • Add garam masala powder and cook for another minute.
  • Garnish with coriander leaves and serve hot.

Potato podimas (6 servings)

 

 

 

potato podimasIngredients

Ginger (grated)  1 tbsp

Green chillies (finely diced) 6

Turmeric powder  ½ tsp

Salt  1½ tsp or to taste

Curry leaves 5 sprigs

Cilantro leaves  1 tbsp (finely cut)

Lemon juice  2 tbsp

Mustard seeds 1 tsp

Chana dal t tbsp

Cashew nuts  6 or 8 (optional)

oil  2 tbsp

Method

  1. Boil the potatoes till well cooked, cool in water and peel them.  Mash the potatoes coarsely to get crumbled texture.
  2. Heat oil in a wok and temper the mustard seeds. As they start spluttering,  add chana dal and as color starts changing add the finely diced chillies, turmeric powder, and curry leaves, and saute for a few seconds. Add ginger, cashew pieces and saute for a minute on a low flame.
  3.   Add the mashed potatoes and saute for a minute or so and add salt and cook on low fire keeping the wok covered.
  4. When the mix has blended well remove from fire and garnish with coriander leaves and add lemon juice and mix well.
  5. Serve when hot. Makes an excellent side dish foe Vengaya sambhar.

Sabudana Upuma

(4 Servings)

Cooking Time : 10 to 15 minutes

Ingredients

Sago (sabudana) 2 cups

Shelled peas 1/2 cup

Onion 1 (big) 0r 2 medium -sized (finely cut) [optional]

Peanuts 1/4 cup

Potato 1 Big (boiled and diced into cubes)

Cumin seeds 1 tsp

Green chilies 2 (slit into 1″ pieces)

Salt to taste

Chilli powder 1/2 tsp

Turmeric powder 1/4 tsp

Sugar 1/2 tsp

Salt  1 tsp

Lime juice 1 teaspoon

Oil 2  tablespoons

Fresh coconut , scraped 3 tbsp

Curry leaves  3 sprigs

Fresh coriander leaves, chopped 2 tbsp

Method

Wash sabudana 2 to 3 times to remove all fragments and soak in ¼ cup water for 3 to 4 hours. Sabudana grains should be separate,  moist and spongy. Otherwise leave the washed sabudana on a perforated plate and place the perforated plate over a bowl of water so there is moisture percolating continuously to keep the sabudana moist. Cover the perforated dish/bowl covered with a lid and leave it overnight.

Roast peanuts and powder them coarsely. , and lemon juice to the ground nuts and mix well.

Heat oil, add cumin seeds, and when they splutter add onions and saute well till the color changes. Add chopped green chillis, curry leaves,  salt, sugar, turmeric powder, chilli powder, shelled peas  and potatoes  cubes. After 3 to 4 minutes add sabudana and mix well. Keep  covered and on simmer for 5 to 10 minutes till sabudana is cooked. Sabudana will change colour once it is cooked. Add powdered peanuts, mix well, remove from fire and add grated coconut and lime juice. Mix well and garnish with coriander leaves.

Chef’s Note: It is preferable to use bigger pearls of sago. This dish being a upavas dish normally  does not use onion. But if you like onion flavor you can use it.

Potato Roast

Boiled potatos 1/2 kg

Turmeric powder 1/4 tsp

Chilli powder 11/2 tsp

Jeera powder 1/2 tsp

Coriander powder 1/2 tsp

Salt 1 tsp

Besan or rice flour 1 tbsp

Mustard/Cumin seeds 1tsp

Oil 12/ tbsp

Peel the boiled potatos and dice them into 1/2″ cubes. In a bowl mix all the ingredients except mustard (Jeera) and oil.

Add the diced potatos to the mix, stir well and marinade for about 15 minutes.

Heat oil in a frying pan and temper with mustard. On spluttering, add the potatos and roast over slow flame for 15-20 minutes. Cover the roast for the first few minutes while cooking.

Amchur 1/2 tsp